Za'atar Mediterranean Rub


Za'atar, pronounced “zaa tur”, is a Middle Eastern spice blend that is used from North Africa and into Turkey. There is a bit of confusion surrounding za'atar as it has been used to identify everything from a class of herbs to a spice blend. What exactly is za'atar? It’s a wild herb, condiment, dip, spice blend and is even eaten by itself (yes it’s that good and some even call it a bit addicting). It’s an ancient cultural spice blend that serves as a unique identifying culinary badge in several nations throughout the Middle East. These nation’s all claim that their version is the truest and the best za’atar. Obviously not your typical spice blend!

Historically, cooks throughout the Fertile Crescent (this region includes western Asia, as well as the Nile Valley and Nile Delta of northeast Africa), Iraq, and the Arabian peninsula made their own variations of za'atar. Recipes for za’atar spice mixtures were often well guarded secrets and were not even passed down to daughters or shared with other close members of the family. This long standing tradition is the primary reason that it’s challenging to determine exactly which spices are used by the various Middle Eastern and North African culinary cultures in making their versions of za’atar.

Za'atar is most frequently used as a table condiment, dusted on food on its own, or stirred into some olive oil as a dip for soft, plush flatbreads. Za'atar is sprinkled on hummus or eaten with labneh (a popular Middle Eastern cheese).

Za'atar makes a superb dry rub for roasted chicken, fish or lamb, as well as on firm or starchy vegetables like cauliflower, portobello mushrooms or potatoes.

This salt free version of an Israeli Za'atar is hand blended from sesame seeds, sumac, coriander, thyme, cumin, flake sea salt and black pepper. A seasoning blend that is sure to bring rave reviews and thus quickly become a staple in your cooking.

Flavor Profile:

A complex nutty and woodsy intensity while the sumac adds an acidic lift that is a bit tart like lemon juice. You’ll also pick up on the herby floral undertones.

Try it with:

Use as a dry rub for roasted chicken, fish or lamb, as well as on firm or starchy vegetables like cauliflower, zuchinni, portobello mushrooms or potatoes. Mix in with your favorite olive oil for a mouth watering bread dipping experience.

All our RUBZ come in attractive and convenient 4" x 6.5" resealable rice paper pouches.

As always N.W. SALTZ does not use any anti caking agents, synthetic or organic.


Sesame Seeds, Sumac, Coriander, Thyme, Cumin, Flake Sea Salt and Black Pepper.